Heirloom-Tomato Pizza
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Martha Stewart Living, May 2009
- Yield Makes one 12-inch pizza
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Ingredients
- 1 cup heirloom tomatoes (any combination of halved cherry tomatoes and thinly sliced medium tomatoes)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Fine sea salt and freshly ground pepper
- 3 to 4 ounces Pecorino Pepato cheese, thinly sliced
- 1 round Chris Bianco's Pizza Dough
- 1/4 teaspoon dried oregano, preferably Sicilian (zingermans.com)
- 7 thin slices guanciale (zingermans.com) or pancetta
- 1/4 cup torn fresh basil
Directions
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Combine tomatoes and oil, and season with salt and pepper. Let stand for 1 hour.
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Arrange cheese evenly over dough, leaving a 1-inch border. Top with the tomatoes, oregano, and guanciale.
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Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
Cook's Note
Lemons and onions should be as thin as possible. Use either a handheld slicer or a very sharp knife.
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